this post was submitted on 13 Apr 2024
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make me think of this guy that transformed his iron pan into a mirror
For instance: https://www.youtube.com/watch?v=id2GLt8Nd4s
I think they meant the guy that seasoned his pan like 200(?) times before cooking in it on Reddit. That thing was SHINY when he was done
Yes, that's what I had in mind
Yeah, on the cast iron subreddit. 100 coats
The smoother the surface you start with, the smaller the surface texture that the seasoning needs to smooth out, the harder it is for food to grip the surface.
I am tempted to 1200 grit random orbit a pan and see how good life can be.
Just get a carbon steel pan instead and save yourself some trouble. Once seasoned it is much more non stick than cast iron and It also is lighter so easier to handle.
Why not both? Besides, you can't make home made baked beans or a good stew or bake bread, cakes or pies in a plain high carbon steel pot.
If you push me to it. I will be happy with just my plain high carbon steel wok and cast iron dutch oven.
Go like a real man 2000 grit..
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